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Scottish salmon risotto

Scottish salmon risotto


Light and summery, this speedy dish is ideal for eating alfresco.

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1997kj 475kcal
  • Fat
    Low 23%
  • Saturates
    Low 17%
  • Sugar
    Low 23%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 49g


  • 200g pack Co-op Scottish salmon fillets
  • 1 tbsp Co-op olive oil
  • 1/2 onion, finely chopped
  • 2 spring onions, finely chopped
  • 2 sticks Co-op British celery, finely chopped
  • 100g risotto rice
  • 1/2 x 150g pack Co-op British sugar snap peas, roughly sliced
  • 300ml chicken stock
  • 75g Co-op British tenderstem broccoli, roughly chopped
  • 50g shelled Co-op British peas
  • Zest of 1 lemon
  • Freshly ground black pepper
  • 1 Co-op British little gem lettuce, shredded


  1. Place the salmon in a pan with 200ml water and bring to the boil. Simmer, lid on, for 5 mins, until cooked through
  2. Drain, reserving the water, and set aside
  3. Meanwhile, heat the oil in a frying pan and cook the onion and celery for 2 mins
  4. Add the rice and sugar snaps, and cook for 1 minute more, stirring
  5. Pour in the reserved water and stock, and stir well. Cover, bring to the boil, then simmer for 15 mins
  6. Remove the lid and add the broccoli, peas and lemon zest, then flake in the salmon, without stirring
  7. Add more water, if needed, cover, and cook for a further 5 mins
  8. Remove the lid and stir gently to mix. Serve sprinkled with black pepper, and the lettuce on the side

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